Coconut Cream Pie

Title: Coconut Cream Pie
Subject: pie crust; cornstarch; sugar; salt; milk; eggs; vanilla; coconut
Description: Coconut Cream Pie

1 Baked 9" crust 3 eggs separated
1/4 c Corn Starch 1 tsp Vanilla
2/3 c sugar 1 c flaked Coconut
1/2 tsp salt 6 Tbsp sugar
2 1/2 c milk

mix starch, sugar, salt in double boiler. Slowly
stir in milk. Cover over boiling water, stir
constantly till thick enough to mound slightly
when poured from spoon - Cover, Cook 10 min
more stirring occasionally. Stir a little hot
mixture into beaten egg yolks; then stir all into
hot mixture, cook 2 mins - stir constantly. Remove
from boiling water - Stir in Vanilla & 3/4 c coconut

Back:
Cool to room temperature. Turn into
pastry shell. Beat egg whites till foamy add
sugar, 1 tblsp at time beating well after each
addition. Continue Beating till stiff peaks
Spread meringue around edges first touching
all crust edges. Then fill Center, Sprinkle 1/4 c
coconut on top Bake 425° 5 min
till meringue is Brown - Cool at
Room temp -

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# Coconut Cream Pie

## Ingredients

- 1 baked 9" pie crust
- 1/4 cup cornstarch
- 2/3 cup sugar
- 1/2 tsp salt
- 2 1/2 cups milk
- 3 eggs, separated
- 1 tsp vanilla
- 1 cup flaked coconut

## Meringue

- 6 Tbsp sugar

## Instructions

1. Mix cornstarch, sugar, and salt in double boiler. Slowly stir in milk.
2. Cover over boiling water; stir constantly till thick enough to mound slightly when poured from spoon.
3. Cover and cook 10 minutes more, stirring occasionally.
4. Stir a little hot mixture into beaten egg yolks; then stir all back into hot mixture. Cook 2 minutes, stirring constantly.
5. Remove from boiling water. Stir in vanilla and 3/4 cup coconut.
6. Cool to room temperature. Turn into pastry shell.

## Meringue

1. Beat egg whites till foamy.
2. Add sugar, 1 Tbsp at a time, beating well after each addition.
3. Continue beating till stiff peaks form.
4. Spread meringue around edges first, touching all crust edges, then fill center.
5. Sprinkle remaining 1/4 cup coconut on top.
6. Bake at 425° for 5 minutes, until meringue is brown.
7. Cool at room temperature.
Creator: Alice Yetka, Martha Yetka
Source: RCA0006 - The Yetka family collection that started the project (eBay)
Date: 1950s
Rights: Personal/Family
Format: Typed recipe card
Identifier: RCA0006-20260609-0058
Coverage: Oregon, US